Chifles - Fried Green Banana Or Green Plantain Chips Recipe

Chifles are green banana or green plantain chips, in Ecuador chifles are made with green bananas most of the time; either way chifles are delicious when made fresh.
It is very typical to have people selling them in small paper bags right outside of schools and different events, the chips are usually drizzled with a salsa rosada – very similar to one for salchipapas.
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Chifles are also a great side dish for ceviches, as well as an appetizer that goes very well with aji criollo and beer, there is even a brand of packaged chifles in Ecuador called chifles cerveceros (with a yummy spicy version). These yummy chips are also known as “tajadas” in other Latin American countries.
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Ingredients

How to make it

Peel the green bananas or green plantains; be careful as both tend to stain clothes and cutting boards. The plantains will be easier to peel, but the flesh of the green banana is more likely to stick to its skin.

Slice the bananas or plantains lengthwise, full length or half length, or slice them as thin rounds or thin diagonal ovals, use a mandolin to get that perfect thinness.

Heat the oil, either in a deep sauté pan or fryer, ideal temperature for frying these is between 375 F -400 F, there should be enough oil to fully cover the bananas or plantains.

Add the bananas or plantains to the hot oil; be careful not to overcrowd to keep them from sticking together.